When I moved into my house, my neighbors bragged about how safe the neighborhood is. “We only lock our doors during zucchini season!” they boasted. I thought they were joking until the summertime came along. Every neighbor on the block tried to give away the excess zucchini from their garden. Lucky for me, I love zucchini, so I said yes to everyone! I had way more zucchini than I needed (okay, maybe my neighbors were right…). To use it all up, I set about making batches of zucchini bread and this Parmesan Roasted Zucchini recipe to use it all up.
I love this recipe because you can use it in so many different ways. We’ll give you some great ideas in just a minute. But, before we dive into that, we want to let you know that you can make this parmesan roasted zucchini into a vegan recipe with one tiny change.
To make the ingredients fully plant-based, feel free to sub-in our dairy-free parmesan cheese instead of the real deal. Since our cashew cheese won’t melt like real parmesan, I would recommend adding it after the Zucchini has roasted. It will still taste great without the melted topping, so give it a try if you’re vegan or following a plant-based diet.
The Many Ways to Use Parmesan Roasted Zucchini
Okay, let’s take about some of the many ways I use this recipe! Sometimes I serve it as my vegetable side, but you can also make it the main event by topping it with grilled salmon or chicken. For lunch, it’s really great in a bowl – either as a salad on top of fresh greens or a Buddha rice bowl. For dinner, I’ve tossed it with pasta, put it on whole wheat bread to eat it as a sandwich, or wrapped it up in a tortilla with rice and beans for a burrito.
Really, the possibilities are endless – once you make a batch, you can use it any way you like! Those are some of my favorite ways to use parmesan roasted zucchini, but I’d love to hear your ideas, too. If you get inspired and create something new, let us know in the comments! We always love to hear from you.
Yield: 6 Servings | Serving Size: 1/2 cup | Calories: 100 | Total Fat: 6 g | Saturated Fat: 2 g | Trans Fats: 0 g | Carbohydrates: 8 g | Fiber: 2 g | Sugar: 5 g | Protein: 4 g | Cholesterol: 3 mg | Sodium: 83 mg | SmartPoints (Freestyle): 2 |
- 4 large zucchini
- 2 teaspoons garlic powder
- 1/2 teaspoon ground, black pepper
- 1/4 cup grated parmesan cheese, reduced-fat
- 2 tablespoons olive oil
- Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray and set aside.
- Slice the zucchini into 1/4 in circles and place in an even layer on the prepared baking sheet.
- In a small bowl, combine the garlic powder, pepper, and parmesan cheese. Lightly brush the zucchini with the olive oil and sprinkle the parmesan mixture on top.
- Bake for about 30 minutes or until lightly golden on top. Serve and enjoy!